Chicken & Dumplings Soup

Chicken soup is cherished for its comforting and nourishing qualities, especially for a loved one convalescing from illness like a nasty bout of the flu.  While nothing beats a homemade stock made by stewing a whole chicken, this recipe using a quality shop-bought variety holds its own.  The soup is hearty and delicious with fluffy dumplings made of self raising flour, milk and butter.  When spoonfuls of the batter are dropped into the simmering stock, they become luscious sponge balls that soak up all the good flavours and enrich the soup with creaminess.  Why settle for an ordinary chicken soup when you can have it with dumplings as well?

Serves 4

INGREDIENTS

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 small carrot, sliced into small cubes
• 2 celery stalks, thinly sliced
• 5 cups chicken stock
• 230g / 8oz skinless chicken breast, thinly sliced
• sea salt, to taste
• freshly ground black pepper, to taste
• 1 tablespoon finely chopped parsley, for garnishing

For dumplings:

• 1¼ cup self raising flour
• ¾ cup full fat milk
• 30g / 1oz butter, melted
• ¼ teaspoon sea salt
• a sprinkling of freshly ground black pepper
• 1 tablespoon finely chopped parsley

METHOD

1. In a large bowl, add self raising flour, milk, butter, salt and pepper.  Mix with a spatula until a smooth batter is formed.  Stir in the chopped parsley.
2. Heat oil in a large pot over medium heat.  Sauté onion, carrot and celery for 3 minutes or until softened. 
3. Add chicken stock and bring it to the boil.  Reduce heat to low and add chicken pieces.  Let the chicken simmer in the stock for 3 minutes or until just cooked through.
4. While the soup is simmering, use a spoon to scoop up golf ball sized portions of the batter and drop them in.  They will look crowded floating on top of the soup, which is fine.  There would be enough batter to make about 12 dumplings.  (I suggest using an ice cream scoop with a release mechanism, if you have one, for this action.)
5. Cover with a lid and let the dumplings simmer gently over low heat for about 5 minutes or until they are firming up on the underside.  Then, carefully turn each one over with a spoon to allow the other side to cook.
6. Cover the pot again and simmer for about 8 minutes over low heat or until the dumplings have cooked through.  Cut one open to check that the centre is not doughy.  Season to taste.  Garnish with chopped parsley.  Serve hot.